Easy Banana Zoats with Berry Compote

This recipe is so simple but really satisfying on a cold morning. Porridge always fills me up more than any other breakfast so even during summer you'll often find me cooking some oats for breakfast!

I wanted to share the recipe for this oats bowl in particular as I love the taste that comes from briefly stewing the berries with just a hint of cinnamon. It doesn't take hours of stewing to get the perfect taste — just a couple of minutes is enough to unlock the berries' deliciousness.

If you follow me on Instagram, you'll know that I have porridge most days for breakfast, but I very rarely have the same bowl twice in a week! I love oats because they're comforting, filling and a really good source of slow-release carbs.

Bu what are zoats?

Zoats are basically oats with courgette (zucchini) added to them. The idea is that you use less oats in exchange for more courgette. Or you use the same amount of oats and the courgette so you can eat a bigger bowl! Volume eating at it's finest.

If you're looking for some other porridge inspiration, check out a few of my fave recipes from the blog:

Ingredients

Method

2) Once it starts to cook, add a teaspoon of cinnamon, the oats, almond milk and water. Stir regularly to prevent sticking for 3-5 mins. You may need to add more liquid if the mixture looks too dry.

3) Meanwhile, in a separate pan add the frozen berries, 1/2 a teaspoon of cinnamon and a tablespoon of water over a medium heat. Mix until the fruit starts to go soft and a red liquid forms. You may need to add a drop more water at this point.

4) Transfer the oats to a bowl. Top with the berry compote and any other toppings of choice. I like pumpkin seeds and peanut butter (of course).